Sunday September 23, 2012 at Queen's Park, 11am - 6pm
Jennifer McLagan
Event Info: Cooks 'n' Books Stage at 1:00 PM
Jennifer McLagan has over 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival MasterClass Series in Australia, and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking, Food & Drink, The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world, with Fat winning the James Beard Cookbook of the Year award.
Books
Odd Bits: How To Cook the Rest of the Animal
Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. When the prime cuts, such as tenderloins, breasts and chops, became more available and more affordable, we forgot all about the wonders of the odd bits. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun. HarperCollins - $39.99
Sanagan's Meat Locker
Peter Sanagan was a chef in Toronto and abroad for fifteen years before opening Sanagan's Meat Locker, an old fashioned butcher shop in the heart of Kensington Market. The store specializes in meats from small local farmers who ethically raise their animals; as well as offering cuts commonly seen on restaurant menus, but less so in large grocery stores. In keeping with that philosophy, it isn't uncommon to find Odd Bits alongside heritage chickens and house-made sausages in the small store.
